Jelly shots: Original series

This is the first in an occasional series of Star Trek-themed jelly shots, and it seems only appropriate to start with The Original Series. I’d like to think that these jelly shots represent some of the different elements from The Original Series.

These jellies all set very well, so you could also pour them into moulds - just make sure the mould is well oiled, so the jelly is released easily. You can also layer the different jellies together, but you need to make sure the previous layer is completely set before you add the next one.

Replicate your own
(Makes 200-300ml of each jelly)

For each jelly, start by emptying the jelly crystals into a bowl or jug, and add 200ml boiling water. Stir until all the crystals are all dissolved and allow to cool to room temperature. Add the alcohol, stir, then pour into glasses, bowls or moulds and refrigerate overnight to set.

Command yellow
Yellow jelly (such as lemon, mango or passionfruit - I used passionfruit)
200ml boiling water
60ml gin

The sweetness of command with a sting in its tail, this jelly is not overly complex (like some captains, some might suggest…) but still conveys the highs and lows that are a captain’s lot. This will appeal to a wide range of people - just as a good commander should.

Science blue
Berry blue jelly
200ml boiling water
120ml white rum (you could use coconut rum if you prefer)
50ml blue curacao

Highlighting the exotic nature of space exploration, this jelly conjures up tropical surroundings and alien shores. It also celebrates the proliferation of blue alien drinks which seem to be spread across the galaxy.

Security red
Strawberry jelly
200ml boiling water
50ml gin
50ml campari

This variation on the classic Negroni cocktail conveys the innate bitterness which comes with serving in a security role. While it is a study in balance between sweet and bitter (necessary for successfully undertaking security work), its final aftertase is a reminder of the risks and dangers of being part of security. 

Jellied gree-worms

Ahh Ferengi. Always good for helping you spend your latinum and finding recipes for worms and bugs. This time, we’ve got some jellied gree-worms, which are definitely a delicacy. Gree-worms can apparently be served either fresh or jellied - although I’d suggest that jellied are clearly more of a delicacy. These are great to serve to the Grand Nagus, powers behind the throne and of course potential customers.

In thinking of how to present these, you’ll probably be pleased to read that I quickly discounted using real worms. Sweet jelly worms seemed a natural fit for the recipe - with just a bit of sourness to remind you to never cross a Ferengi.

Replicate your own
(Based on Alton Brown’s recipe for super sour gummies)

You will need a squeeze bottle and some baking trays or cake tins.

6 cups sugar, plus an extra 3/4 cup (keep these two separate) sugar
2 tablespoons citric acid
3 tablespoons + 1 teaspoon unflavored powdered gelatin
1/3 cup + 1/4 cup cold water, divided
1/2 cup corn syrup
2 teaspoons flavoring oil or essence
Food colouring, as desired

Start by dividing the 6 cups of sugar across the baking trays or cake tins. Set aside while preparing the gummy worms.

Mix together the gelatin and 1/3 cup water in a medium-large saucepan. It will clump up and absorb the liquid. Set aside.

Combine the remaining 3/4 cup sugar, corn syrup, and remaining 1/4 cup water in a small saucepan. Clip on a candy thermometer and heat to 70°C / 160°F, stirring to dissolve the sugar. Pour this mixture over the gelatin, and heat gently, stirring, until the gelatin is completely dissolved.

Remove from the heat and add the flavoring essence, food coloring (if using a single colour - see notes below if you want to use multiple colours) and citric acid and stir to combine.

Pour the mixture into a squeeze bottle and cool until it slightly solidifies, before squeezing out lines or shapes onto the prepared sugar pan. Leave the worms to set for at least 30 minutes (1 hour is better) before removing from the sugar.

If the gelatin thickens too much to squeeze out, you can reheat it by dipping it into a bowl filled with warm water. If there’s extra gelatin left in the saucepan, this can also be reheated to liquify it if needed.

Once the worms have solidified, toss in more sugar so they are covered, and let them dry at room temperature overnight.


  • I used orange essence to flavour mine
  • You can add more citric acid to the sugar if you want them sourer (or add more to the worms instead)
  • I found the easiest method was to draw squiggly shapes in the sugar with the handle of a teaspoon, then gently squeeze out the gelatin - it then fell into the grooves left by the squiggles
  • Sometimes, the worms sunk into the sugar a little bit - you can go back and add another layer of gelatin if necessary (also a good way of making weird multicoloured ones!)
  • I found it easier to use smaller baking tins as this meant the sugar came to a higher level in the tin, and there was less chance of the gelatin sticking to the bottom of the tin (but it does mean it takes longer while you wait for each batch to dry)
  • To make the different coloured worms out of the same batch, I left the main supply of gelatin in the saucepan. I poured a little bit into the squeeze bottle, then added the gel colour and shook it up. When this was used up, I added more of the gelatin and began again with a new colour.